There would be no fly-by-nights here, and no flavour-of-the-month places that may well not be there by the end of the year. You can never be entirely sure, but if you follow your hunches and know your terrain, you have a reasonable shot at being right. (Visit www.sliver.co.za/?p=2125 for more about who won and how Sliver’s Silvers work.)
I’ve learnt to trust the butcher. Look, the guy has a big, long knife. He knows how to sharpen it, and how to use it. He still has both his hands and all his fingers, which is evidence of his skill and accuracy with the blade. Ergo, never trust a butcher who is missing a finger. Or a hand.
There was a splendid lunch awaiting us at Vergelegen’s new Camphors restaurant, where PJ Vadas, formerly of a very impressive stint at the Roundhouse in the Glen, overlooking Camps Bay, is now ensconced. It is quite clear that by hiring this award-winning chef, Vergelegen intends taking Camphors to the top.
Tony Jackman has announced the first edition of Sliver’s Silvers, bespoke awards for the restaurant industry in Cape Town and the Winelands. The awards were given on Monday March 25, 2013, at an exclusive gourmet lunch at The Conservatory at the Cellars-Hohenort Hotel in Constantia, where Relais & Chateaux Grand Chef Peter Tempelhoff led a […]
If I had R10 for every time a well-meaning friend has remarked, “I see Tony’s feeding the army again”, my bank manager wouldn’t be the dribbling wreck she has become. She might even be able to afford a lotion to salve her scalp in an effort to get the patches of hair to grow back that she has pulled out in nervous fits.
When my Karoo friend Elaine Hurford posted a Facebook status about how watermelon pips were the Next Big Thing in food, darlings, alarm bells went off everywhere, in my head, in the lounge, in the washing machine (actually, that might have been the end of the cycle), in the garden, in the street outside.
Rainbow trout, which the Edwardians introduced to South Africa from the northern Pacific about a century ago, is the most beautiful fish, pearly on the outside, sensuously slinky to the touch – it will fly out of your hands of its own accord while you’re washing it under cold running water – and, when you slice into it once it’s cooked, offers you beautifully saffron-tinged flesh that is wonderful to eat.